Lasooni Palak

Experience the vibrant taste of Lasuni Palak (Spinach Garlic Curry), a classic Indian dish made with spinach, garlic, and aromatic spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/lasooni-palak/

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RECIPE INGREDIENTS

» For Spinach Puree

• 400 grams Spinach/Palak
• Water for boiling and an ice bath, as needed
• Ice cubes as needed

» For Roasted Cashews (optional)

• 1 cup cashews
• 1 teaspoon ghee

» For Lasooni Palak

• 3-4 tablespoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon chopped garlic cloves
• 1 teaspoon minced ginger
• 2 small-sized green chilies, chopped
• 1 medium-sized onion, chopped
• 2 small-sized tomatoes, chopped
• 1 bay leaf
• 2 tablespoons Besan (gram flour)
• 1/2 teaspoon Haldi (turmeric) powder
• 2 teaspoons coriander powder
• 1 teaspoon regular red chili powder
• 1.5 teaspoons salt, or to taste
• 2 tablespoons cream/yogurt
• 1 teaspoon garam masala powder
• 2 tablespoons cream for serving

» For Tempering (Tadka):

• 1 tablespoon ghee
• 2-3 garlic cloves, sliced
• 2-3 dried red chilies

RECIPE INSTRUCTIONS

» For making Lasooni Palak

1. Boil water in a pot, add spinach, and blanch for 2-3 minutes. Drain and immediately transfer spinach to an ice bath. Once cooled, blend the spinach into a smooth puree. Set aside.

» Prepare Veggies

1. Chop onions and garlic cloves. Then slice garlic cloves for tempering. Next, chop the green chilies. Also, chop the tomatoes and keep them aside.

» Roast Cashews

1. In a pan, heat 1 teaspoon of ghee and roast cashews until they are golden brown. Set aside.

» How to Make Lasooni Palak

1. In a pan, heat oil. Add cumin seeds and let them splutter. Add chopped garlic and sauté for 1 minute. Next, add minced ginger and sauté until ginger-garlic turns golden brown. Add green chilies and mix. Sauté for a few seconds and add chopped onions. Mix well and cook until they become translucent.
2. Stir in Besan and roast on medium-low heat for 2-3 minutes or until besan is fragrant. Once besan starts oozing with oil, add the bay leaf, chopped tomatoes and mix well. Cook for 1 minute, then add water and mix well. Keep stirring and cooking for 2 minutes. Add coriander powder, red chili powder, turmeric powder, and salt. Mix and cook for 2 more minutes or until spices are cooked, and tomatoes are softened. Pour in the prepared spinach puree along with 1 1/2 cups of water or as needed. Mix well and let it come to a boil.
3. Now, add roasted cashews, and mix well. Cook for 2 minutes. Cover the pan and simmer for 7-8 minutes. Keep stirring occasionally to prevent burning. Then add garam masala powder and cream and stir well. Cook for 1 more minute and then remove it from heat.

» Prepare Tempering (Tadka)

1. In a separate pan, heat ghee. Once hot, add cumin seeds and sliced garlic. Sauté for a few seconds then add dried red chilies. Stir well and sauté until garlic is golden brown.
2. Transfer hot Lasooni Palak to a serving dish. Pour the tempering over the spinach curry. Garnish with cream. Lasooni Kaju Palak is ready to be served! Serve hot with naan, roti, or rice.

RECIPE NOTES

1. If you are making just Lasooni Palak, feel free to make this recipe without cashews.
2. To make Lasooni Palak Matar, swap cashews with about 1 cup of frozen or boiled green peas.
3. To make Lasooni Palak Corn, replace cashews with about 1 cup of frozen or sautéed sweet corn kernels.